In this expanded and completely revised edition miso is recognised as the hero ingredient, the chef's secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking.
Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.
Miso includes a guide to fermentation and making your own miso, as well as introducing new miso makers from around the world, who are using local produce to create sustainable miso pastes that are zero-waste.
With a new format and design and over 20 delicious new recipes, this book is the ultimate guide to miso - explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking. Miso expert Bonnie Chung offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups, pies and noodle dishes using miso to enhance and bring out the umami, and how to cook the ultimate umami-charged Sunday Roast, with miso roast chicken and roast potatoes, miso-glazed carrots and miso sesame Yorkshire puddings.
The chapters contain:
Miso: The Quintessential Japanese flavour: The most famous Miso dishes from Japan - how to master these classics, with tips and tricks for nailing these timeless dishes (includes How to build a Miso Soup Base, Miso Aubergines and Miso Black Cod)
Miso: The Flavour Partners: Miso's potential is vastly improved through an understanding of miso's key flavour partners. Miso + Sweet, Miso + Citrus, Miso + Butter, Miso + Spice (includes Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon, Miso Udon Carbonara and Miso Banana Ketchup)
Miso: The Secret Ingredient: How to discreetly use miso in everyday cooking to seriously supercharge your cooking. Miso + Tomato, Miso + Cheese, Miso + Onion, and Miso + Chocolate (includes Miso Bloody Mary, Triple Umami Lasagne and Best Ever Gravy)
Miso: The Dessert Twist: How Pastry chefs and home-bakers are utilising the unique flavours of miso to enhance their classic desserts with help from this ancient Japanese ingredient (includes Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard)
Rezensionen / Stimmen
The Miso Miracle: https://www.theguardian.com/food/article/2024/jul/16/the-miso-miracle-how-to-use-the-ingredient-that-makes-every-dish-delicious
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 252 mm
Breite: 195 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-1-911670-35-3 (9781911670353)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Bonnie Chung is an award-winning entrepreneur and founder of FMCG food brand Miso Tasty, now owned by Belazu. Her successful product range includes miso pastes, cooking sauces, noodles as well as tofu, and is available in over 5,000 stores across UK, Europe, Australia, US and Canada, including Tesco, Waitrose, Sainsbury's, Woolworths Australia, Ocado and Wholefoods. She is the author of Miso Tasty and Tofu Tasty. Miso Tasty was selected for the Gourmand World Cookbook Awards 2017 and was named in The Independent's Top 10 cookbooks of 2016. Bonnie is a regular guest on Channel 4's Sunday Brunch. Known for her passion and extensive knowledge of Asian flavours; her love for ancient ingredients like miso and tofu are re-imagined for modern cooking with versatile recipes that celebrate these ingredients in everyday cooking.
